Oh. This one was fine but not as crusty. Not a wow.

Here is a link that might be useful: flat bread recipe

My oven is wood fired but does make great breads. Learning curve is an understatement but it does produce even heat. Eventually. Pushing and pulling this and that in and out.

Good bread success this morning. A no-knead boule and a flatbread

I adapted this recipe
(tomorrow i will make it exactly)
But i wanted more crunch and grain...

I used 1 and 1/4 cup white flour
1/4 cup corn flour
1/4 cup whole wheat/flax meal
1/4 cup olive oil instead of 1/3
(it was seasoned yesterday with rosemary, savory, garlic, sea salt, blk pepper)
so i cut the salt down a bit

original recipe
Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450ðF with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Trying Julie's yeast flatbread next...it is rising now

Here is a link that might be useful: Julie's flatbread

They look great. I never like the crackers I buy, I guess the solution is to make my own.

Thanks for the recipes

The yeast flatbreads are delicious but way to much trouble. 3 cups flour makes alot of crackers. Feeling married to the stove. With a bigger oven that holds two 1/2 sheet pans would go a bit quicker.
The original recipe is zippy and very satisfying. The one i modified is so good as a stand alone cracker with the added grains. Rolling out on a square of parchment worked fine by oiling the rolling pin. I did need to roll with one hand while holding the edge of the parchment with the other. And roll very thin. The first one had a thickish edge that did not crisp. I also cut into 4 balls for easier handling. (and small oven)

Wow, sleevendog, I like your stove. Grandma taught me to cook with the wood stove when I was young, but I haven't done it for several years. There is definitely a trick to gauging the heat!

KatieC does lots of cooking with her wood stove too.

The only crackers I've made are cheese crackers, but Lars posted this one:

Lars Flatbread

Ingredients

1-1/3 cups water (lukewarm)
2 tbsp dried malt extract (or 1 tbsp sugar)
1 tbsp instant dry yeast (or one package)
1/2 cup oat bran
1/2 cup rice bran
1/2 cup rice flour
2 tbsp canola oil
1 tbs olive oil
2 tsp salt
3 to 3-1/2 cups unbleached flour

Toppings:
1 egg + 1 tbsp water (for brushing on top of dough)*

Pour lukewarm water into a mixer bowl and add sugar (in your case). If you use liquid extract, you will have to double the amount and use less water. Whisk in yeast until all is dissolved. Then stir in oat bran, rice bran, and rice flour.

Allow this mixture to rest for half an hour or more, and then add the oils. You can add less oil if you want a harder cracker. Then add 2 to 2-1/2 cups flour that has been sifted with the salt, and put the bowl in the machine with the dough hook. Mix at high speed (with the splash guard on) until blended. Then add flour in small increments until the dough makes a ball that is not too sticky. Finish kneading by hand, or simply place in a bowl that is lightly greased with olive oil, and allow to rise for a couple of hours, or leave it in the refrigerator covered overnight. I let my dough rise twice.

Preheat oven to 375 degrees. Pinch balls of dough about 2-1/2 to 3" diameter and roll the dough on a floured surface into a rectangular shape as thin as possible. Prick the dough all over with a fork or docker and brush lightly with egg wash. Cut the dough into squares using a pizza cutter or ravioli cutter into the sizes you want.

Transfer the dough, using a metal spatula, onto an ungreased baking sheet, and bake at 375 degrees for 8-10 minutes, or until toasty in appearance. You will need to watch them closely towards the end, as they will burn easily, once they are done. I use a toaster oven for most of them, but sometimes I bake them in the regular oven until almost done and then finish the untoasted ones in a toaster oven at a lower temperature - about 350ð for 2-5 minutes. You can always toast underdone ones later.

*Note: My normal recipe uses a lot of seeds plus onion and garlic granules for toppings, which is why I use the egg wash. You can possibly omit the egg wash. Do not omit the rice bran and rice flour if you want the crackers to be crispy/crunchy. The oat bran also helps the crunchiness. You can make these crackers whatever size you want, which would be the advantage to making your own. I like the flavor when made with malt, but you probably will not want that.

When it cools down here I'll have to make some, thanks for the "push" and the recipes.

Annie

Oooo...now I'm almost looking forward to baking weather.

Sleevendog, we looked at the Baker's Choice stoves when we finally burned out our old cookstove. It sounds like you are happy with it? We wound up with a 20s/30s Home Comfort that was part of a divorce settlement and the ex-husband wanted the ex-wife to get as little as possible out of the deal, hehe. Definitely has its own learning curve.

Love the stove katiec. It is a mac truck, not a pretty enameled sports car. Most here have taken out their old cookstoves. Some have woodstoves that will heat a teakettle or maybe a pot of soup. Most have just elec baseboard heat!
During storm Igor and loosing power for a week we had a revolving array of neighbors kettles on to boil. And it was chilly. Open the oven to heat the home at night. Slide pots around the thick steel surface for various temps...far right front corner is simmer, etc. Cast iron wok fits in the two removable cooktop disks. The one over the firebox for searing and stir fry, the other over the oven for simmering stews.

So here is the skinny on flatbread. Both were fantastic. 24hr taste test next day. (i let them fully chrisp and dry in a low oven for an hour, aprox 130)

Took a bag to friends for a sunset social. The best flavor was my added grain for texture as well. DH's yeast flatbread was good but he has more patience for the rise time it takes.
Mine was more like a 'wheat thin' without the fake rancid oily aftertaste, lol.
So, more a blend of flatbread and cracker. Just started another batch and want to add a bit of parmesan.

-the dough whisk was a stocking stuffer for DH a few years ago. He is the baker in the family and LOVES it.
(he has a few now so he does not have to travel with it)

Here is a link that might be useful: Danish dough whisk

I made a flat bread recently, although I called them crackers. The dough was leftover from a Turkish Pizza recipe.

Can be topped with favourite herbs or spices and seeds.

Here is a link that might be useful: Lavash Crackers

Just felt the need to up-date my trial and errors.
I have been making these so often and just made 6 batches to cook sometime today or tomorrow. The dough keeps in the fridge up to a week. While i had all the flours out i just keep making different mixes. Made a mess, so i may as well make more and try new things.
One discovery, when using heartier grains, i cut the oven temp way way down. And cooking longer for crunch. They tended to burn at 450 on the edges while the middle was still tender. 325-350 gives more control. (my oven is gas and unpredictable)

Making the original recipe first lets you know how the dough should feel.
I made a gluten-free that will always feel funny but i think it will work.
A spicy mustard parmesan and a pumpernickel that i will watch like a hawk as they may easily burn. Found a nice rich unsulphured molasses and Maldon sea salt. (what a nice salt!) Was not looking for it but had to laugh as it is all over the web with the original recipe. (Ruth Reichel?)
Just a guess being originally from Gourmet Mag.

I have still cut down the olive oil to 1/4 cup and put it in with the 1/2 cup water in a lidded jelly jar and shake so it is added to the flours together. 30 second quick stir with the Dutch dough wisk and done. 4-5 folds and form a ball.
Wrap in thin baggie twisted without air and into fridge, or rest on counter covered for at least an hour.

These came out great. The pump-rye-crack. (sounds like a rock band)
One recipe pumpernickel, the other rye, rolled out long then a quick braid, cut into 8 pieces.

The recipe real quick. Addicting. Home late last night...traffic.
Had a quick meal of irish cheddar, asian pear slices, prosciutto, fat green olives, cucumber salsa
with 'pump crack'.

1 cup all purpose flour-(i used unbleached bread flour, what i had)
3/4 cup rye flour
tsp baking powder
3 tbsp cocoa powder
tsp caraway seed
salt/pepper

in a lidded jar and shake-

1/2 cup water
1/4 cup olive oil
3 tbsp mollases-(i used Tree of Life brand)
tbsp instant expresso
(or use leftover strong black coffee instead of the h20)

-i used a pizza cutter to score them into wide strips